[prev] [thread] [next] [lurker] [Date index for 2006/1/19]
On Thu, Jan 19, 2006 at 09:43:00AM +0000, Rev Simon Rumble wrote:
> Well I ended up making quiche last night, and it worked rather well.
> Turned out that, contrary to what I'd been told, one of the guests was
> vegetarian.
I made some veg. soup the other night, in a hurry because it was late
(hence using a veg. stock cube and store-bought pesto).
1 Tbsp olive oil
1/2 cup onion, diced
1/4 cup white wine (I used Millbrook 2004 tocai friulano, but
something drier might have been nicer; optional)
2-3 cups of water
veggie bouillon cube
1 med. roasted red pepper, chopped (marinated is fine)
3-4 marinated artichoke hearts, crushed
1 can of chickpeas, rinsed and drained
1 Tbsp pesto
Saute the onions in olive oil.
Once it starts to brown, deglaze with wine.
Add the water and remaining ingredients, except for pesto.
Once it comes to a boil, reduce heat.
Simmer till it reduces to about 3/4 the original volume, then remove
from heat.
Add the pesto, and eat with warm crusty bread.
Variations: Pasta, or sliced white or red potatoes would be awesome in
this (though it was just fine without -- the chickpeas made it plenty
hearty). Spinach would probably also work well.
N.
Generated at 00:00 on 31 Jan 2006 by mariachi 0.41